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Monthly Archives: April 2014

I found a recipe on the internet this week for apple fritters that promised to be easy. Being a sucker for perfect apple fritter I decided to give it a try but of course, being me I had to change up the recipe just a wee bit to make it my own. So, here is my version of the ingredients:

1 heaping cup of All Purpose Flour

1/2 cup of sugar

1 egg

1 tsp. baking powder

2 tablespoons cinnamon

1/2 tsp. pumpkin pie spice

1 tsp. vanilla extract

1/2 tsp. almond extract

3 tablespoons melted better

1/3-1/2 cup of milk

3 medium tart apples, peeled, cored, and diced into small pieces

1. Place a pot of oil on the stove to heat. When a small drop of batter placed in the oil immediately floats to the top, the oil is hot enough to fry.

2. Core and peel the apples and dice into small, pea size pieces. Place the diced apples into a bowl of water that has been very lightly salted. (This will prevent oxidation.)

3. Combine the melted butter, egg, extracts, and sugar. Then add the dry ingredients, mix until the dry and wet ingredients are just incorporated.

4. Drain the apples and then add the apples to the fritter batter. Mix the apples into the batter gently, the more the batter is stirred the higher the chance of tough batter.

5. Place a spoonful of the batter into the high oil, taking care not to crowd the pan. Be sure to roll the fritter over 30 seconds to a minute into cooking, so that both sides of the fritter can cook.

6. Place on a cooling rack for any excess oil to drain and cool lightly.

The apple fritters are wonderful hot and crisp from the frying pan without glaze or powdered sugar. However, they are amazing with a simple glaze or sprinkled with powdered sugar.

I will be making these again. They are easy, delicious and much better than what comes from the best bakery.

This pot roast is stupid simple to make and honestly the best pot roast you will ever make. It comes complete with its own gravy which is delicious over mashed potatoes or drenching a hard crusty bread in a sandwich.

Orange Mushroom Pot Roast

1 beef roast (cut is personal preference)

1 can Cream of Mushroom Soup

1 soup can of beef broth

2-5 garlic cloves grated (to taste)

Salt and Pepper to taste

Orange zest and juice from one small orange

1. Brown the pot roast on all sides and transfer to the crock pot on lowest setting.

2. Pour the can of soup over the roast and then fill the empty soup can with beef broth and pout over roast.

3. Grate enough garlic over the roast for personal preference, same with salt and pepper.

4. just before serving, grate one orange over the roast and squeeze the orange over the roast.

5. Serve and Enjoy.

To be perfectly honest the addition of orange to the pot roast came about because of a mistake but the result was a roast that usually doesn’t have leftovers.